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Vegetarian Chili Recipe

A favorite in our household, this vegetarian chili needs no meat – it’s actual better that way!

Scale

Ingredients

For the chili:

Toppings (optional):

Instructions

  1. In a large pot over medium heat, add olive oil, onion, jalapeno, bell pepper, carrot and celery. Stir and cook, stirring occasionally, until the vegetables are soft but still yielding a crunch – about 8 to 10 minutes.
  2. Add garlic, chili powder, cumin, turmeric, paprika, salt and thyme and stir well. Cook for 1 minute.
  3. Stir in canned tomatoes and their juices, black beans, pinto beans, vegetable broth and balsamic vinegar. Bring to a gentle boil and lower the heat to a simmer. Cook for 45 minutes with the lid slightly askew, stirring occasionally.
  4. Take about a third of the chili (or less) and add it to a blender. Blend until smooth, return to the pot and stir well.
  5. Serve with toppings of your choice.

Slow Cooker Method

  1. In a large pot over medium heat, add olive oil, onion, garlic and cook until onions are soft, about 6-7 minutes.
  2. Put the onions and garlic in the slow cooker along with the remaining ingredients for the chili. Stir and slow cook on high for 4 hours or on low for 6-8 hours.
  3. Take about a third of the chili (or less) and add it to a blender. Blend until smooth, return to the pot and stir well.
  4. Serve with toppings of your choice.

Notes

This vegetarian chili will keep refrigerated for up to 5 days.

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